Tomato Garlic Confit with Burrata and Fresh Basil
Slow-roasted tomatoes and garlic meld with creamy burrata and basil, perfect for sharing with crusty bread.
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Ingredients
- 900 g cherry tomatoes, mixed red and yellow, rinsed and dried
- 1 head garlic, cloves separated and peeled
- 240 ml extra virgin olive oil
- 5 g sea salt
- 2 g freshly ground black pepper
- 4 g fresh thyme leaves
- 15 ml balsamic vinegar (optional)
- 225 g burrata cheese
- Fresh basil leaves, for garnish
- Crusty bread, sliced
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